6 Servings
1/4 c cooking oil
1 T garlic, chopped
1/2 c onions, chopped
1/4 c fresh ginger, chopped
2 T dilao(fresh tumeric)
1 Kg pork sliced into, cooked
1 1/2 strips
1 1/2 T hot chilli(siling, chopped
1 labuyo)
1 1/2 c bagoong alamang
6 c coconut cream
2 c fresh hot green peppers
1 (elongated variety)sliced
1 diagonally into 1/4 strips
1 1/2 fresh red peppers (elongated
1 variety) diagonally, sliced
1 into 1/4 strips
Saute garlic in hot oil. Add onions and cook until translucent. Stir
in fresh ginger, dilao, and the sliced cooked pork. Stir continually
for 5 minutes. Add bagoong alamang and chopped hot chilli(siling
labuyo). Stir until the pork is completely covered by the mixture.
(about 15 minutes.) Pour in 6 cups of coconut cream and add the
sliced hot green and red peppers. Continue cooking for about 20
minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.
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